Ginger cake?

Question

Anyone got any good recepies for a ginger sponge cake with maybe something else in it -but not nuts.

Sorry what is molasses? Is it treacle???

Answer 1

GUINNESS STOUT GINGER CAKE

The recipe is outstanding! Makes a moist, dark, fragrant gingerbread-like cake. The most unusual thing about this recipe is that stout is substituted for the water or coffee used in most gingerbread recipes....it adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up with fresh whipped cream, vanilla ice cream or simply enjoy it on its own, with coffee, tea, or a beer!

1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot

1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.

2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.

5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

Makes 8 servings.

From the Last Course: The Desserts of Gramercy Tavern

Answer 2

SPONGE GINGER CAKE

1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda

Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.
Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes).

Answer 3

Fresh Ginger Cake

1 1/2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup light molasses
1/4 cup dark corn syrup
1/2 cup water
4 ounces unsalted butter, room temperature
1/2 cup light brown sugar, packed
2 teaspoons lemon zest, about 1 lemon
2 teaspoons grated fresh ginger
1/4 cup unsifted powdered sugar

Position rack in lower third of oven and preheat to 350 degrees F.

Generously grease the bottom and sides of a ring mold pan and dust generously with flour.

Pour the flour, baking soda, and salt in that order into a triple sifter. Sift onto a sheet of waxed paper and set aside. Crack the egg into a small bowl and whisk just to combine the yolk and the white. Pour the molasses, corn syrup and water into a liquid cup measure and stir to combine. Place the butter in the bowl of a heavy-duty mixer.

With the paddle attachment, cream the butter on medium speed until it clings to the sides of the mixing bowl and has a satiny appearance. Add the sugar and scrape down the sides of the bowl. Continue to cream at medium speed for 2 to 3 minutes or until the mixture is lighter in color and fluffy. Keeping the mixer at a medium speed, add the egg, a tablespoon at a time, to the butter mixture. Continue to cream, stopping the mixer and scraping down the sides of the bowl at least once. After about 1 or 2 minutes, when the mixture is light and fluffy and has increased in volume, remove the beater and bowl from the mixer. Scrape batter off the beater. Stir in the lemon zest and the grated ginger. Using a rubber spatula, stir in a quarter of the flour mixture. Then add 1/3 of the molasses mixture, stirring to blend together. Repeat, alternating dry and liquid ingredients and ending with the flour. Scrape the sides of the bowl often and mix until smooth after each addition.

Pour the batter into the ring mold and spread it slightly higher toward the outer edge so it will bake more evenly. Bake for about 35 to 37 minutes, or until the sides begin to contract from the mold, the surface springs back slightly when lightly touched in the center and a wooden toothpick inserted comes out clean.

Place the cake on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate the mold and gently tap it on the counter to see if the cake is releasing from the sides of the mold. If not, run a small metal spatula or the blade of a table knife around the outer edge to loosen the cake from the mold. Place an 8 inch wide strip of parchment paper, then a rack on the top of the cake, invert and carefully remove the ring mold. Cool completely.

To make a pattern for decorating the cake, place a cooling rack on top of the cake. Pour the powdered sugar into a sieve and gently sprinkle the sugar evenly over the cake. Remove the top cooling rack and transfer cake to a serving platter.

Answer 4

45 min 15 min prep
Change to: servings US Metric
1/2 lb unsalted butter, softened
1 cup dark brown sugar, firmly packed
1/2 cup blackstrap molasses
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons fresh ginger, finely grated
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup pecans, chopped
powdered sugar

Not the one? See other Cajun Ginger Cake Recipes
< 60 mins Cakes
Cajun Cakes
High Calcium Cakes
Preheat oven to 350°F.
Cream together butter and brown sugar.
Beat in the molasses, the sour cream and the egg yolks.
Sift together the flour, Baking powder and soda, salt and cinnamon.
Stir gradually into molasses mixture until well blended.
Beat egg whites until stiff but not dry, and fold into batter.
Fold in nuts.
Generously butter a 9 x 9 x 2" baking pan.
Pour in batter and smooth top.
Bake for 25 to 30 minutes or until tester comes out clean.
Cool briefly in pan, then invert onto rack.
Sieve powdered sugar on top of cake and enjoy.

Answer 5

Ginger cake.

Answer 6

Molasses is the same as black treacle. It's in a tin the same as golden syrup but it's a red tin rather than green.

Answer 7

Below is a recipe for an African Ginger Cake.

I personally don't like Ginger Cake, but my friends do.

Hope it tastes nice. Send us a bit if it does....

Love
Wizzi x

Answer 8

Try some of these recipes I've found.

http://www.greenchronicle.com/recipes/ginger_sponge_cake.htm

http://www.recipecottage.com/cakes/ginger-sponge.html

http://chinesefood.about.com/od/dessertscake/r/spongecake.htm

http://www.deliaonline.com/messageboard/7/24344/thread.html

Not tried any of these because I dont like ginger but my mum swear by delias recipes!!!!

Answer 9

dates and currents are very tastie in a ginger cake